Microwave induced glycosylation of egg white protein:study on physicochemical properties and baking performance
Cuihua Chang, Yujie Su, Luping Gu, Junhua Li, Yanjun Yang
Topics & Concepts
GlycosylationEgg whiteChemistryChemical engineeringFood scienceBiophysicsBiochemistryBiologyEngineeringProteins in Food SystemsFood composition and propertiesMicroencapsulation and Drying Processes